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Harvard Wang

Melbourne

Photographer at Broadsheet Melbourne

Featured in: Favicon nytimes.com Favicon broadsheet.com.au Favicon gourmettraveller.com.au Favicon goodfood.com.au Favicon theage.com.au Favicon brisbanetimes.com.au Favicon watoday.com.au

Articles

  • Ramen Shouyuya Sake Bar, Brunswick

    1 week ago | theage.com.au | Emma Breheny |Harvard Wang

    RecommendedEating outBrunswickRamen Shouyuya Sake Bar is geared around shoyu ramen in only three varieties. June 18, 2025, register or subscribe to save recipes for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this article for laterAdd articles to your saved list and come back to them anytime. 1 / 3Signature duck shoyu ramen. Harvard Wang2 / 3Ramen prepared by chef Fujio Tamura.

  • The Age, Good Food app listing

    2 weeks ago | theage.com.au | Harvard Wang

    RecommendedEating outFitzroyRamen Ako’s specialises in chicken shio ramen. Harvard WangJune 12, 2025, register or subscribe to save recipes for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this article for laterAdd articles to your saved list and come back to them anytime. Ramen Ako’s chicken shio ramen in Fitzroy.

  • Suuppaa Cremorne, Ramen Shouyuya Sake Bar Brunswick, Ramen Ako’s Fitzroy

    3 weeks ago | theage.com.au | Harvard Wang

    More chefs are making nuanced broths and noodles that tell a personal story the larger ramen franchises can’t. , register or subscribe to save recipes for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this article for laterAdd articles to your saved list and come back to them anytime. Melbourne’s ramen love affair is evolving.

  • First Look: Ramen Ako Makes No More Than 100 Serves per Day

    2 months ago | broadsheet.com.au | Harvard Wang

    The story of Fitzroy’s Ramen Ako feels like it was lifted straight from a Japanese drama. Owner Shohei Iijima moved from Kanagawa Prefecture in Japan to Melbourne in 2008 for university. Before long, he found himself missing the comfort of the traditional chicken soup his mother, Ako Iijima, would make when he was a kid – especially when he was sick. Shohei asked his mother for her recipe, started making her chicken soup and shared it with uni friends who he says, “surprisingly love it”.

  • How To Choose Your First (or Next) Melbourne Omakase Meal

    Feb 3, 2025 | broadsheet.com.au | Harvard Wang

    Over the last few years, omakase restaurants have opened up all across Melbourne. No matter where they are and who’s in the kitchen, every omakase venue has a few things in common. There’s always a counter, always limited seats, and yes, they’re always expensive. While there are old classics like Minimishia and Shira Nui, a newer crop including Matsu and Ronin has reinvigorated the omakase scene.

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